Pantry Staples, Recipes, Spring, This Week

Rhubarb Shrub

I look forward to rhubarb every year! This recipe is just another way to enjoy it…and one of the easiest. You can really make a shrub with any fruit, but if you don’t feel like making your own shop for a bottle in our Marketplace!

What you need:

  • 2 cups chopped rhubarb, about 4 stalks
  • 1 c sugar
  • ¼ teaspoon salt
  • 1 cup red wine vinegar
  • Clean jar with lid, Quart Size
  • Optional: Spring of thyme

Step 1: Macerate

In your celan jar layer rhubarb and sugar until you fill up the jar. Toss in the salt and close the lid. Place in your windowsill and wait. The juices from the fruit will dissolve the sugar and you will get a syrup. Once you see a lot of liquid, place the jar in the fridge. Let macerate for 24 hours.

Step 2: Mix

Add about 1 cup vinegar and let sit a room temperature for a few hours, so the flavors can combine. Taste and add more vinegar if needed. Shake the jar every so often to mix everything up. Put back in the fridge and let it get delicious for a few days. I usually leave mine for 2 days. 

Step 3: Sip

Strain the rhubarb pieces out and vola! You have a shrub! You can keep the rhubarb pieces and use them as a garnish or in another recipe. Store your shrub in a clean container in the fridge! Put 1 oz of the shrub in seltzer or bubbly!